Ruby Shakshuka Emerald Shakshuka

RUBY SHAKSHUKA EMERALD SHAKSHUKA Serves: 4 With its creamy poached eggs nestling in a luscious tomato and red Serves: 4 A vibrant, vitamin-packed twist on the more typical tomato-based Eat freshly made pepper ragout, shakshouka (Arabic slang for a mush) is an Israeli Eat freshly made shakshuka. Almost any mix of greens will do - in the Middle East Per serving: 249 cals, 15 g carbs breakfast favourite that also makes a wonderful brunch or lunch. It’s Per serving: 195 cals, 9 g carbs they use wild greens and radish leaves. We like a mixture of baby filling yet surprisingly low carb. Peppers are packed with vitamin C, spinach and Swiss chard with lots of fresh herbs. and tomatoes contain lycopene for prostate health. white part of a medium leek Trim and thinly slice the leeks, spring onions and jalapeños. Heat the 2 medium red onions Peel and finely chop the onions and garlic then cook gently in 2 fat spring onions oil and butter in a medium non-stick or cast iron frying pan. Add the 1 large clove garlic a 20-23 cm (8-9”) sauté pan with the oil and a pinch of salt, covered, 1-2 jalapeños or green chillies leeks, white part of the spring onions, jalapeño, and a pinch of salt. 2 tbsp extra virgin olive oil until very soft and golden, about 8 minutes, stirring occasionally. 1 tbsp extra virgin olive oil Crush the peeled garlic in a press and add to the pan. Cover and cook gently for 5-8 minutes over medium heat until the vegetables are soft. 2 red pointed sweet peppers Meanwhile, trim and quarter the peppers, remove the pith and seeds generous nut of butter 1 bay leaf then cut into 1 cm (½”) squares. Add the peppers to the softened 3 cloves garlic Gradually add the greens – as they wilt, they’ll all fit in the pan – ½ tsp ras el hanout or cumin seeds onions and cook together for 5 minutes until the peppers are tender 150 g pack baby spinach then sprinkle lightly with salt to preserve their vivid colour. Cook for pinch of cayenne, chilli flakes, and the onions beginning to colour. 200 g (7 oz) Swiss chard, 2-3 minutes, then add the peas and the green part of the spring onions. hot paprika, or harissa shredded kale, Mix the cornflour with the water or stock and stir it into the vegetables. Add the bay leaf and spices, stir well, then add tomatoes and 1 tsp fine sea salt or young beetroot tops Simmer, uncovered, for 5 minutes or until the greens are tender. seasonings. Simmer until the mixture is thick but still juicy. 10 grinds black pepper ½ tsp fine sea salt The mixture can now be left at room temperature for up to 2 hours. At this stage it can be left, covered for up to an hour before reheating. 10 grinds black pepper 400 g tin Italian chopped Make 4-6 small wells in the simmering sauce. Crack the eggs into tomatoes Remove the bay leaf and make 4 small wells in the simmering tomato 4 tbsp frozen petits pois a small cup then carefully tip each one into a well, then season lightly 4 large free range eggs mixture. Crack the eggs into a small cup then carefully tip each one or peas with salt and black pepper. into a well and season lightly with salt and pepper. 1 tsp cornflour 2 tbsp vegetable stock Cover the pan and poach gently until the eggs are just set, 5 minutes To serve Cover the pan and poach gently until the eggs are just set, about or water (they will continue to cook off the heat). 100 g (3 oz) crumbled feta 5 minutes (they’ll continue to cook even off the heat.) 4 free range eggs 1 tbsp coarsely chopped Sprinkle with the feta, sumac and snipped fresh herbs, and drizzle with Sprinkle with feta and parsley, then drizzle with a little of the extra flat-leaf parsley extra virgin olive oil. Serve with warm flatbread (see page 66) or pita, virgin oil. Serve with flatbread (see page 66) or pita, and a tiny bowl extra virgin olive oil To serve and a tiny bowl of Aleppo pepper or chilli flakes for those who like a bit of Aleppo pepper or chilli flakes for those who like some extra heat. Aleppo pepper or chilli flakes 100 g (3 oz) crumbled feta of extra heat. 10 grinds black pepper fresh dill, thyme, or oregano ½ tsp sumac extra virgin olive oil Aleppo pepper or chilli flakes EGGS are good for the brain and nervous system, eyes, skin, blood and immune system. Eaten in moderation, they don’t appear to raise JUDI’S TIPS: use a pair of kitchen tongs to toss the greens with the oil “bad” cholesterol in most people. Although the white contains more while wilting them. Gently massaging chopped kale leaves with your protein, most of the vitamins and other nutrients are in the yolk. fingers for a minute or two before cooking breaks down the cell walls, In Britain, eggs with a red Lion stamp come from hens vaccinated which helps them cook more quickly. Rinsing the massaged leaves against salmonella, and are considered safe to eat even if uncooked. before cooking reduces their bitterness. Recipe is extracted from the book ‘To Life! Healthy Jewish Food’ by Judi Rose and Dr Jackie Rose .

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